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【摘要】分(fen)析(xi)(xi)后(hou)(hou)(hou)(hou)熟(shu)(shu)發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)酵(jiao)(jiao)過程中(zhong)郫(pi)(pi)縣豆瓣醬(jiang)(jiang)揮發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)性(xing)成分(fen)的差(cha)異(yi)，采用電(dian)子鼻(bi)和頂空(kong)固(gu)相(xiang)微萃取-氣相(xiang)色譜(pu)-質譜(pu)聯(lian)用技術(shu)，對不(bu)同(tong)后(hou)(hou)(hou)(hou)熟(shu)(shu)發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)酵(jiao)(jiao)時間的郫(pi)(pi)縣豆瓣醬(jiang)(jiang)電(dian)子鼻(bi)數據(ju)(ju)進(jin)行(xing)主(zhu)成分(fen)分(fen)析(xi)(xi)并結合(he)(he)(he)感(gan)官評價。結果表明，電(dian)子鼻(bi)能很好的將不(bu)同(tong)后(hou)(hou)(hou)(hou)熟(shu)(shu)發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)酵(jiao)(jiao)時間豆瓣醬(jiang)(jiang)樣(yang)品(pin)(pin)(pin)區(qu)分(fen)開，根據(ju)(ju)傳感(gan)器(qi)對樣(yang)品(pin)(pin)(pin)的敏感(gan)度和區(qu)分(fen)度進(jin)行(xing)優化(hua)，傳感(gan)器(qi)組合(he)(he)(he)為S1S4S7S10；3種(zhong)(zhong)(zhong)不(bu)同(tong)后(hou)(hou)(hou)(hou)熟(shu)(shu)發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)酵(jiao)(jiao)時間的郫(pi)(pi)縣豆瓣醬(jiang)(jiang)共(gong)分(fen)離鑒(jian)(jian)(jian)定(ding)出(chu)(chu)(chu)(chu)44種(zhong)(zhong)(zhong)揮發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)性(xing)化(hua)合(he)(he)(he)物(wu)，后(hou)(hou)(hou)(hou)熟(shu)(shu)發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)酵(jiao)(jiao)1 a共(gong)鑒(jian)(jian)(jian)定(ding)出(chu)(chu)(chu)(chu)36種(zhong)(zhong)(zhong)化(hua)合(he)(he)(he)物(wu)，占(zhan)總檢出(chu)(chu)(chu)(chu)化(hua)合(he)(he)(he)物(wu)的81.8%；后(hou)(hou)(hou)(hou)熟(shu)(shu)發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)酵(jiao)(jiao)2 a共(gong)鑒(jian)(jian)(jian)定(ding)出(chu)(chu)(chu)(chu)30 種(zhong)(zhong)(zhong)化(hua)合(he)(he)(he)物(wu)，占(zhan)總檢出(chu)(chu)(chu)(chu)化(hua)合(he)(he)(he)物(wu)的68.2%；后(hou)(hou)(hou)(hou)熟(shu)(shu)發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)酵(jiao)(jiao)3 a共(gong)鑒(jian)(jian)(jian)定(ding)出(chu)(chu)(chu)(chu)28 種(zhong)(zhong)(zhong)化(hua)合(he)(he)(he)物(wu)，占(zhan)總檢出(chu)(chu)(chu)(chu)化(hua)合(he)(he)(he)物(wu)的63.6%；3 種(zhong)(zhong)(zhong)不(bu)同(tong)后(hou)(hou)(hou)(hou)熟(shu)(shu)發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)酵(jiao)(jiao)醬(jiang)(jiang)中(zhong)含(han)有(you)19 種(zhong)(zhong)(zhong)相(xiang)同(tong)的揮發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)性(xing)風味物(wu)質，主(zhu)要(yao)是4-乙(yi)基-2-甲氧基苯(ben)酚、苯(ben)乙(yi)醇、2-乙(yi)基苯(ben)酚、苯(ben)甲*、苯(ben)乙(yi)*、水楊酸甲酯、1-庚醇，它們相(xiang)對含(han)量有(you)明顯(xian)差(cha)別；感(gan)官分(fen)析(xi)(xi)顯(xian)示后(hou)(hou)(hou)(hou)熟(shu)(shu)發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)酵(jiao)(jiao)1 a的樣(yang)品(pin)(pin)(pin)在色澤、醬(jiang)(jiang)香等方面與后(hou)(hou)(hou)(hou)熟(shu)(shu)發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)酵(jiao)(jiao)2、3 a存在較大差(cha)異(yi)，而(er)后(hou)(hou)(hou)(hou)熟(shu)(shu)發(fa)(fa)(fa)(fa)(fa)(fa)(fa)(fa)酵(jiao)(jiao)2、3 a的樣(yang)品(pin)(pin)(pin)整體(ti)上差(cha)別不(bu)大。

【關鍵詞】郫縣(xian)豆瓣醬；后熟發酵；電子鼻；頂空固相微萃取-氣相(xiang)色譜-質譜聯(lian)用(yong)；風味成分